Preparation

Preheat oven to 350°F with rack in middle. Line baking sheets with parchment paper.

Whisk together dry ingredients, then whisk in remaining ingredients.

Form 3 (9-by 4-inch) rectangles on 1 baking sheet: Use 3 tablespoons batter for each one and spread thinly and evenly with offset spatula, spacing rectangles 2 inches apart.

Bake until set, 5 to 6 minutes, then cut each rectangle (on baking sheet) crosswise into 8 strips with a knife. Continue to bake until pale golden, 9 to 12 minutes more. Transfer crisps to a rack to cool.

Menus & Tags

Tags:

Leave a Review

Reviews

Although liquids & dry ingredients do
need a tiny bit of adjusting, this
recipe deserves a place in
the 'classics' section of your recipe
book. Easy enough to make - AND to eat
(they'll be gone within minutes...)

Something went wrong here. My batter turned out to be very liquid--there was no spreading it. Note the amount of liquid exceeds amount of corn meal and flour! I mixed another cup of dry ingredients into batter and they turned out pretty good.